Mole Workshop
Mole, the most emblematic dish of Oaxaca. Depending on who you talk to mole is prehispanic, mole is post hispanic, there are three moles, there are seven moles; mole is thickened with bread, mole always has chocolate; you should only toast mole ingredients, you should fry mole ingredients; Oaxacans invented mole, Poblanos invented mole; and so on and so forth. In this intensive workshop we explore myths and truths, taste and prepare well known moles as well as moles rarely tasted outside of Oaxaca. We prepare the classic mole negro (also known as mole dulce, sweet mole) essential for Day of the Dead and other important ocassions like funerals. We´ll also prepare everyday moles such as yellow, green, and criollo as well as the more complex and rare moles like següeza, chichilo, and mole de castilla as well as tamales made with mole.
Itinerary:
6 days/5 nights
Cost per person:
$1,450 USD/27,400 MXN (Open Outing 5-8 participants)
Dishes learned:
Mole negro (mole dulce) and tamales de mole negro
Següeza
Mole de castilla
Amarillo and tamales de amarillo
Mole criollo
Verde
Chichilo
Tortillas
Skills learned:
Identify and work with more than 10 types of chiles
Grind mole ingredients on a metate, traditional stone mill and with an electric mill, molino
Thicken mole with bread and masa
Cook mole over gas and wood burning fire
How to use different leaves for making mole tamales (corn husks, leaf from the corn stalk, and banana leaf)
Nixtmalization process
Includes:
Personalized guide and translation service (English/Spanish)
Comfortable transportation round trip from Oaxaca city
Cost of all programmed activities over the course of 6 days (4 days of clases), 5 nights
10 meals
Five nights stay: 4 nights accommodations at El Diablo y La Sandía and 1 night accommodations at Rancho Los Nahuales (double occupancy)
Drinking water and light snacks
Donation to future community youth center
Donation to women's cooperative annual project